Double Flavor Fudge Food

TWO FLAVOR FUDGE

Steps:

• Butter a 9 x 13 baking dish (plus a small 5" x 5" pan) or two 8" x 8" pans. Set aside.
• In a medium sized heavy saucepan, mix: brown and white sugars, evaporated milk and butter together. Bring to a boil over medium heat, stirring frequently. Boil 15 minutes, again stirring frequently.
• Remove from heat and add, butterscotch and chocolate chips, stirring until smooth. (A wire whip works well to mix in the chips and marshmallow creme.) Add marshmallow creme and when blended in, add nuts and vanilla.
• Mix well and pour into prepared dishes. Cool and cut into squares.
• If giving for Christmas gifts, the squares can be put into holly candy holders and set into decorated metal gift tins which help to keep the fudge fresh.

DOUBLE CHOCOLATE FUDGE

Steps:

• In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
• Remove from heat; stir in 1/2 cup walnuts.
• Spread evenly into foil-lined 9-inch square pan.
• In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
• Remove from heat; stir in remaining walnuts. Spread over fudge in pan.
• Chill for 2 hours, or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered at room temperature.

DOUBLE CHOCOLATE FUDGE

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.

TWO-FLAVOR FUDGE: CHOCOLATE & BUTTERSCOTCH (1965)

Steps:

• Combine brown sugar, granulated sugar, milk, and butter in a saucepan.
• Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes, stirring occasionally.
• Remove from heat.
• Add marshmallow creme, butterscotch chips, and chocolate chips.
• Stir until the mixture is smooth.
• Blend in chopped walnuts and vanilla.
• Pour into buttered 9- x 9-inch pan.
• Chill until firm. Makes about 2-1/2 pounds

DOUBLE FLAVOR FUDGE

Steps:

• Line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
• In a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
• Microwave on high for 2 minutes. Remove, stir, and heat on high for 1 to 2 minutes longer. Remove and stir until all chips are melted.
• Add vanilla and mix well; pour into prepared pan. Chill in refrigerator overnight, or until set. Remove foil, slice and serve.

TWO-LAYER FUDGE

Steps:

• Microwave semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Add nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
• Microwave white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

DOUBLE FANTASY FUDGE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
• Add peanut butter and contents of one of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
• Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
• Add chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours before cutting into small pieces to serve. Store in tightly covered container at room temperature.